"Finger-lickin' good wing tidbits rubbed with a spicy mix of chipolte chile pepper and smoked paprika, then sauced with buttery bourbon glaze make the perfect party starter to any summer cookout!" Editor's note: I made carne asada street tacos with pico de gallo, diced jalapenos, queso fresco, diced avocados, and sour cream at our Memorial Day party. Got rave reviews cuz they were SO good!!!
(serves 8)
Rub:
1 T. smoked paprika
2 t. dry mustard
1 t. kosher salt
1/2 t. granulated garlic
1/2 t. granulated onion
1/4 t ground chipotle chile pepper
Chicken:
3 lbs. chicken wing drumettes
Glaze:
2 T. Ponzu Citrus Sauce*
2 T. bourbon
1 T. unsulphured (light) molasses
1 T. Kerrygold* butter
2 handfuls hickory wood chips, soaked in water for at least 30 min.
For the Rub: In a large bowl, mix rub ingredients together. Add drumettes; toss to coat evenly.
For the Glaze: Prepare grill for indirect cooking over med. heat. In a small heavy-bottomed pot, bring glaze ingredients (except wood chips) to a boil over high heat; cook just until butter melts. Transfer to a small bowl and cool. Drain and scatter wood chips over lit charcoal or put them in the smoker box of a gas grill, following manufacturer's instructions. Brush cooking grates clean with a stiff wire brush*. Grill wings over indirect med heat, with lid closed as much as possible, until meat is no longer pink at bone, 20-3) min, turning and basting with glaze once of twice during the last 20 min of cooking. I would serve these with pineapple/poppyseed coleslaw, and balls of fruit*, along with a pile of napkins*!!
"Allow beauty to shatter you regularly. The loveliest people are the one who have been burnt or broken, and torn at the seams, yet send their open heart into the world to mend with love again, and again, and again. You must allow yourself to feel".
Have FUN today!!!
Love,
Machete Milletti
Wednesday, May 31, 2017
Sunday, May 28, 2017
The Tripel Lamb Burger with Pickled Cucumbers and Red Onions with Middle Eastern Yogurt Sauce
Saw this is the paper this morning, and it really caught the attention of my taste buds!!
Editor's note: I will be out of town til late Tuesday, so I will not be posting prob. til Wednesday. I sincerely thank all the brave men and women who paid the ultimate sacrifice for our great nation. We commemorate them today in our Anthem at Church: "Blades of Grass and Pure White Stones".
(serves 4)
Lamb Burgers:
2 lb. ground lamb
2 t. honey
1&1/2 t. kosher* salt
1&1/2 freshly ground pepper
1&1/2 t. Harissa
4 sesame seed hamburger buns, split
Quick-pickled Cucumbers and Red Onions:
1/4 cup unfiltered* apple cider vinegar
3/4 t. Sugar in the Raw*
1/4 t. kosher* salt
4 oz. Persian cucumbers, thinly sliced
1/4 small red onion, thinly sliced
Middle Eastern Yogurt Sauce:
1/2 cup plain yogurt
1/2 Harissa
1/2 t. honey
1/2 t fresh* lemon juice
Kosher salt and freshly ground pepper, to taste
Preheat grill. To make the burgers: In a large bowl combine the lamb, honey, S&P, and Harissa. Shape into 4 patties. Grill patties 4-5 min. per side or until done. Set aside and keep warm. Toast the buns, cut side down, on the grill for 2 min. or until lightly browned.
To make the pickled cucumbers. and onions: Combine the apple cider vinegar, sugar, and salt in a med. bowl. Stir in the cucs. and onions. Let stand at room temp. 1 hour.
To make the Middle Eastern Yogurt Sauce: Combine all the ingredients in a small bowl, and mix well to combine.
To assemble: Spread a thin layer of Middle Eastern yogurt sauce on bottom half of each bun. Top each with a patty and some cucs. and onions. Spread remaining sauce on top buns and cover burgers.
Today and every day, I honor God!! And, thank Jesus.
Love,
MM
Editor's note: I will be out of town til late Tuesday, so I will not be posting prob. til Wednesday. I sincerely thank all the brave men and women who paid the ultimate sacrifice for our great nation. We commemorate them today in our Anthem at Church: "Blades of Grass and Pure White Stones".
(serves 4)
Lamb Burgers:
2 lb. ground lamb
2 t. honey
1&1/2 t. kosher* salt
1&1/2 freshly ground pepper
1&1/2 t. Harissa
4 sesame seed hamburger buns, split
Quick-pickled Cucumbers and Red Onions:
1/4 cup unfiltered* apple cider vinegar
3/4 t. Sugar in the Raw*
1/4 t. kosher* salt
4 oz. Persian cucumbers, thinly sliced
1/4 small red onion, thinly sliced
Middle Eastern Yogurt Sauce:
1/2 cup plain yogurt
1/2 Harissa
1/2 t. honey
1/2 t fresh* lemon juice
Kosher salt and freshly ground pepper, to taste
Preheat grill. To make the burgers: In a large bowl combine the lamb, honey, S&P, and Harissa. Shape into 4 patties. Grill patties 4-5 min. per side or until done. Set aside and keep warm. Toast the buns, cut side down, on the grill for 2 min. or until lightly browned.
To make the pickled cucumbers. and onions: Combine the apple cider vinegar, sugar, and salt in a med. bowl. Stir in the cucs. and onions. Let stand at room temp. 1 hour.
To make the Middle Eastern Yogurt Sauce: Combine all the ingredients in a small bowl, and mix well to combine.
To assemble: Spread a thin layer of Middle Eastern yogurt sauce on bottom half of each bun. Top each with a patty and some cucs. and onions. Spread remaining sauce on top buns and cover burgers.
Today and every day, I honor God!! And, thank Jesus.
Love,
MM
Saturday, May 27, 2017
Patagonian Hot Dogs with Avocado Mayo.
Another M-Day "Q" suggestion! "Inspired by the cuisine of South America, juicy grilled hot dogs are smothered with sauerkraut, tomatoes, cilantro, and avocado mayo for a new kind a south-of-the-border treat!"
(serves 8)
Mayo:
1 ripe Hass avocado, halved, pitted, peeled, roughly chopped
1/3 cup mayonnaise
1/2 jalapeno pepper, seeded, chopped (wear gloves*)
1 T. chopped shallot
1 T. fresh lemon juice
1 clove garlic, minced or pushed through a press
1/4 t. kosher salt
1/4 t. freshly ground pepper
Hot Dogs:
8 all-beef uncured hot dogs with no nitraits or 'trites*
8 hot dog buns, split
Kerrygold* butter, softened
1 pkq. 1 lb. (chilled*) sauerkraut, drained
1 lb. ripe Campari* tomatoes, cored, seeded, chopped
1/4 cup roughly chopped fresh cilantro leaves
1/4 cup finely chopped red onion
Mayo: In a food processor fitted with the metal blade, combine mayo ingredients and puree until smooth.
Hot Dogs: Prepare grill for direct cooking over med. heat. Cut a few shallow slashes in each hot dog, grill over direct med. heat with lid closed, until hot all the way to center, 4-5 min., turning occasionally. During last 30 sec. to 1 min of grilling time; butter and toast buns cut side down, over direct heat. Generously spread avocado mayo inside each bun (you will not need all of it). Add a hot dog, sauerkraut, tomatoes, cilantro, and onion.
"Life brings more possibilities than problems."
Have FUN today!!!!
Love,
Chef Machete Milletti
(serves 8)
Mayo:
1 ripe Hass avocado, halved, pitted, peeled, roughly chopped
1/3 cup mayonnaise
1/2 jalapeno pepper, seeded, chopped (wear gloves*)
1 T. chopped shallot
1 T. fresh lemon juice
1 clove garlic, minced or pushed through a press
1/4 t. kosher salt
1/4 t. freshly ground pepper
Hot Dogs:
8 all-beef uncured hot dogs with no nitraits or 'trites*
8 hot dog buns, split
Kerrygold* butter, softened
1 pkq. 1 lb. (chilled*) sauerkraut, drained
1 lb. ripe Campari* tomatoes, cored, seeded, chopped
1/4 cup roughly chopped fresh cilantro leaves
1/4 cup finely chopped red onion
Mayo: In a food processor fitted with the metal blade, combine mayo ingredients and puree until smooth.
Hot Dogs: Prepare grill for direct cooking over med. heat. Cut a few shallow slashes in each hot dog, grill over direct med. heat with lid closed, until hot all the way to center, 4-5 min., turning occasionally. During last 30 sec. to 1 min of grilling time; butter and toast buns cut side down, over direct heat. Generously spread avocado mayo inside each bun (you will not need all of it). Add a hot dog, sauerkraut, tomatoes, cilantro, and onion.
"Life brings more possibilities than problems."
Have FUN today!!!!
Love,
Chef Machete Milletti
Friday, May 26, 2017
Strawberry Rhubarb Pie
This is the recipe I am going to use today to make my food barter for Steve. And, thank you, Robin, for requesting it!!
(serves 8)
3 cups rhubarb, chopped
3 cups fresh strawberries (in larger pieces)
1&1/2 cup Sugar in the Raw*
2 T. minute tapioca
1 T. all-purpose flour
1/2 t. lemon zest
1/2 t. lemon juice
1/2 t. ground cinnamon
1 t. vanilla extract
3 T. butter, cubed small
1 egg white (beaten with 1 t. water
Large granule sugar
2 pie crusts
Foil pie tin
Preheat oven to 425.
Fit one of the pie crusts into the pan and crimp the edges*. Put the rhubarb, strawberries, sugar, tapioca, flour, zest, and juice of lemon, cinnamon, and vanilla in a large bowl; mix well and pour out into crust. Dot the top of the filling with butter. Brush edges of pie crust with egg white wash. Cut second pie crust into strips (use a pizza cutter*), and lay across pie - crossing to make a lattice*. Use a fork to seal edges, and flute again*. Brush crust with egg white wash and sprinkle with large granule sugar. Collar with foil and bake at 425 for 15 min. Decrease temp. to 375 and bake for an additional 45 min., or until the filing starts bubbling. Let cool before serving.
I am going to grab a food mag. and go have FUN reading it out in the SUN.
Love,
MM
(serves 8)
3 cups rhubarb, chopped
3 cups fresh strawberries (in larger pieces)
1&1/2 cup Sugar in the Raw*
2 T. minute tapioca
1 T. all-purpose flour
1/2 t. lemon zest
1/2 t. lemon juice
1/2 t. ground cinnamon
1 t. vanilla extract
3 T. butter, cubed small
1 egg white (beaten with 1 t. water
Large granule sugar
2 pie crusts
Foil pie tin
Preheat oven to 425.
Fit one of the pie crusts into the pan and crimp the edges*. Put the rhubarb, strawberries, sugar, tapioca, flour, zest, and juice of lemon, cinnamon, and vanilla in a large bowl; mix well and pour out into crust. Dot the top of the filling with butter. Brush edges of pie crust with egg white wash. Cut second pie crust into strips (use a pizza cutter*), and lay across pie - crossing to make a lattice*. Use a fork to seal edges, and flute again*. Brush crust with egg white wash and sprinkle with large granule sugar. Collar with foil and bake at 425 for 15 min. Decrease temp. to 375 and bake for an additional 45 min., or until the filing starts bubbling. Let cool before serving.
I am going to grab a food mag. and go have FUN reading it out in the SUN.
Love,
MM
Three Ways to Top a Burger!!
Seems most appropriate with Memorial Day cookouts coming on Monday. These were all grilled and made using 85% lean ground beef, but you could use ground lamb, bison, chicken, turkey, or even black beans. Make sure to generously season with Kosher* salt and freshly* ground pepper. Editor's Note: The Roasted Tomatillo Salsa was insanely good and very fresh. I made a Mexican Hamburger yesterday and slathered it with the Salsa - TDF.
(makes 1 burger)
Light and Crispy (The Scandinavian-inspired version):
Fresh dill
Sliced Persian* cucumber
Thinly* sliced red onion
Havarti cheese
Bold and Tangy:
Shredded radicchio, tossed with red wine vinegar and olive oil with a bit of salt
Sweet onion, sliced into rounds, brushed with olive oil, seasoned with S&P, and grilled -
turning once
Feta cheese
Rich and Robust:
Arugula
Cremini mushrooms, halved, brushed with olive oil, seasoned with S&P, and grilled, turning,
until charred in places, 5-7 min.
Fontina cheese
Whole grain mustard
"I no longer allow people to cause chaos in my life. I leaned that I am deserving of peace. That I do not have to ask for love. I learned that I am allowed to choose who I want around me, and who I never want near me. This life is the only thing that Is truly mine, and I refuse to feel guilty for wanting tranquility."
Have FUN on this Happy Friday, Friends!!!!
Love,
Chef Machete Milletti
(makes 1 burger)
Light and Crispy (The Scandinavian-inspired version):
Fresh dill
Sliced Persian* cucumber
Thinly* sliced red onion
Havarti cheese
Bold and Tangy:
Shredded radicchio, tossed with red wine vinegar and olive oil with a bit of salt
Sweet onion, sliced into rounds, brushed with olive oil, seasoned with S&P, and grilled -
turning once
Feta cheese
Rich and Robust:
Arugula
Cremini mushrooms, halved, brushed with olive oil, seasoned with S&P, and grilled, turning,
until charred in places, 5-7 min.
Fontina cheese
Whole grain mustard
"I no longer allow people to cause chaos in my life. I leaned that I am deserving of peace. That I do not have to ask for love. I learned that I am allowed to choose who I want around me, and who I never want near me. This life is the only thing that Is truly mine, and I refuse to feel guilty for wanting tranquility."
Have FUN on this Happy Friday, Friends!!!!
Love,
Chef Machete Milletti
Thursday, May 25, 2017
Key LIme Pies in Jars
VERY cute and FUN!!
(serves 4)
Crust:
4 (8 oz.) wide-mouth jars
Coconut oil* cooking spray
1/3 cup graham cracker crumbs
1/3 cup sweetened flaked coconut, chopped
1 T. Sugar in the Raw*
1 T. Kerrygold* butter, melted
Filling:
1 can (14 oz.) sweetened condensed milk
1/2 cup bottled Key lime juice or freshly squeezed Key limes*
4 egg yolks
1/2 t. coconut extract
Topping:
1&1/2 cups heavy cream
1 t. vanilla extract
1 cup Marshmallow Fluff
2 T. toasted coconut and lime slices
Preheat oven to 325. To make the crust: Coat bottoms of jars with cooking spray. In a bowl, combine crumbs, coconut, and sugar; stir in butter. Divide mixture among jars and press into bottoms. Bake 7-8 min. until set. Cool. To make the filling: In a bowl, whisk together sweetened condensed milk, juice, yolks, and extract. Divide among jars. Bake 25 min. or until set (center will jiggle very slightly). To make topping: On low speed, beat cream vanilla, and Fulff until combined; on med.-high, beat until soft peaks form. If desired, transfer to a pastry bag or put into a zip lock bag and cut out one corner*. Pipe, spoon, or squeeze mixture over pies. Garnish with coconut and lime slices.
"The remedy for jealousy is thankfulness to God - for what you DO have*"
Love,
MM
(serves 4)
Crust:
4 (8 oz.) wide-mouth jars
Coconut oil* cooking spray
1/3 cup graham cracker crumbs
1/3 cup sweetened flaked coconut, chopped
1 T. Sugar in the Raw*
1 T. Kerrygold* butter, melted
Filling:
1 can (14 oz.) sweetened condensed milk
1/2 cup bottled Key lime juice or freshly squeezed Key limes*
4 egg yolks
1/2 t. coconut extract
Topping:
1&1/2 cups heavy cream
1 t. vanilla extract
1 cup Marshmallow Fluff
2 T. toasted coconut and lime slices
Preheat oven to 325. To make the crust: Coat bottoms of jars with cooking spray. In a bowl, combine crumbs, coconut, and sugar; stir in butter. Divide mixture among jars and press into bottoms. Bake 7-8 min. until set. Cool. To make the filling: In a bowl, whisk together sweetened condensed milk, juice, yolks, and extract. Divide among jars. Bake 25 min. or until set (center will jiggle very slightly). To make topping: On low speed, beat cream vanilla, and Fulff until combined; on med.-high, beat until soft peaks form. If desired, transfer to a pastry bag or put into a zip lock bag and cut out one corner*. Pipe, spoon, or squeeze mixture over pies. Garnish with coconut and lime slices.
"The remedy for jealousy is thankfulness to God - for what you DO have*"
Love,
MM
Wednesday, May 24, 2017
Jeff Mauro's Roasted Tomatillo Salsa
I saw him demo this on The Kitchen, and promptly went over to Safeway to get the ingredients!! Gonna make it today.
(yields 5 cups)
2 lbs. fresh tomatillos, husked and well rinsed
2 fresh jalapenos
1 med. sweet* onion, quartered
4 T. EVOO
4 cloves, garlic, unpeeled
1/2 cup loosely packed fresh cilantro
Juice of 1/2 lime
Kosher salt
Chips
Preheat the oven to 450. Add the tomatillos to a baking sheet along with the jalapenos and onions wedges. Toss with 1 T. of the olive oil and roast about 7 min. Turn the veggies, add the garlic, and roast until everything is slightly softened and charred, another 7-8 min. Set aside to cool. Peel the garlic and remove the stems and seeds from the jalapenos (wear gloves*). Add the roasted veggies to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 t. salt and pulse until incorporated. With the processor running, stream in the remaining 3 t. oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired. Serve with chips or as a salsa for tacos and burritos.
"You are 100% wonderful!!"
Love,
MM
(yields 5 cups)
2 lbs. fresh tomatillos, husked and well rinsed
2 fresh jalapenos
1 med. sweet* onion, quartered
4 T. EVOO
4 cloves, garlic, unpeeled
1/2 cup loosely packed fresh cilantro
Juice of 1/2 lime
Kosher salt
Chips
Preheat the oven to 450. Add the tomatillos to a baking sheet along with the jalapenos and onions wedges. Toss with 1 T. of the olive oil and roast about 7 min. Turn the veggies, add the garlic, and roast until everything is slightly softened and charred, another 7-8 min. Set aside to cool. Peel the garlic and remove the stems and seeds from the jalapenos (wear gloves*). Add the roasted veggies to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 t. salt and pulse until incorporated. With the processor running, stream in the remaining 3 t. oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired. Serve with chips or as a salsa for tacos and burritos.
"You are 100% wonderful!!"
Love,
MM
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